Coconut and Lemon Grass Spiced Prawns

Mike Chetty

By
@MikesKitchen

Fire up your wok and get ready for a taste sensation! The coconut and lemongrass gives a fragrant Thai inspired flavor to this our festive dish.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Ingredients

1 kg
fresh tiger prawns
2 Tbsp
olive oil, extra virgin,plus a little extra if needed
1 Tbsp
stalk of lemon grass,finely chopped
1 Tbsp
(15 ml) fresh ginger,chopped
3 clove
garlic crushed
1
red pepper,sliced
2-3
red chilies,chopped
1/4 c
(65 ml) desiccated coconut
10
cherry tomatoes

Directions Step-By-Step

1
heat oil in the wok,add the lemon grass,red pepper,ginger,garlic and red chilies,allow to sweat gently to allow the fragrant flavors to develop.
2
dry roast the desiccated coconut in a fry pan until slightly browned and remove.
3
add the prawns and cherry tomatoes to wok and stir fry,add a little olive oil if needed and toss prawns until they turn pink and are cooked through.
4
return the dry roasted desiccated coconut to the wok and stir.
5
serve with a side of basmathi rice.

About this Recipe

Course/Dish: Fish
Regional Style: Asian
Other Tag: Healthy
Hashtag: #Prawns